TLC Cooking "Grilled Red Snapper with Avocado-Papaya Salsa"

Grilled Red Snapper with Avocado-Papaya Salsa

Grilled Red Snapper with Avocado-Papaya Salsa

YIELD Makes 4 servings
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INGREDIENTS

1	teaspoon ground coriander seeds
1	teaspoon paprika
3/4	teaspoon salt
1/8	to 1/4 teaspoon ground red pepper
1	tablespoon olive oil
4	skinless red snapper or halibut fish fillets (5 to 7 ounces each)
1/2	cup diced ripe avocado
1/2	cup diced ripe papaya
2	tablespoons chopped fresh cilantro
1	tablespoon fresh lime juice
4	lime wedges

PREPARATION:

Prepare grill for direct grilling. Combine coriander, paprika, salt and red pepper in small bowl or cup; mix well.
Brush oil over fish. Sprinkle 2-1/2 teaspoons spice mixture over fish fillets; set aside remaining spice mixture. Place fish on oiled grid over medium-hot heat. Grill 5 minutes per side or until fish is opaque.
Meanwhile, combine avocado, papaya, cilantro, lime juice and remaining spice mixture in medium bowl; mix well. Serve fish with salsa and garnish with lime wedges.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

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